Monday, February 2, 2009

My Pasta of Choice - Le Veneziane Corn Pasta, Gluten Free

I will only endorse a product if I passionately love it. Le Veneziane pasta is one of those products. Since Italian is my focus area of my culinary training, I am very picky about pasta. This corn pasta is exceptional: beautiful yellow color; easy to obtain the al dente texture; not gooey upon cooking; and the flavor is sublime with a delicate corn flavor that compliments whatever flavors are bought in the pasta dish. I just recieved my case of Le Veneziane past today and I'm so excited; I ordered it from Quattrobimbi.

My true test to see how good this pasta really is, was to serve it as a second course (traditional pasta course in Italian cooking) with a fresh pesto (without cheese, too) to a very picky friend from Bolgona, Italy. He loved it. He said, "Finally, some food that reminds me of my homeland." Yes!

Tinkyada Brown Rice pasta will suffice for me if I'm in a desperate bind and I'm fresh out of my Le Veneziane, but it does not really serve as proper pasta. My husband, who is not gluten intolerant, prefers Le Veneziane to ANY pasta out there. But when it comes to any of the brown rice pastas, he prefers to pass on it. Please try this pasta. It is a saving grace to all of us who are gluten free & wheat free; and the Italians make it unapologetically so.-Erin SwingThe Sensitive Epicure

4 comments:

Anonymous
said...

Hi, just found your blog, and look forward to recipes that work! I was diagnosed more than 8 years ago and am still working on bread. Lots of recipes are out there--none so far has had the perfect combination of texture, flavor, and healthiness that I'm looking for. I tweak and tweak, and sometimes hit it just right, then can't duplicate the success.

I like Trader Joe's brown rice pasta. It's cheap ($2 per one pound package), tasty, and made from organic brown rice, which is healthier than most good wheat-based pastas. This corn pasta looks interesting, but unfortunately if I want to try a package it will cost almost $10 including shipping! Maybe someday it will be more broadly available in local stores.

I'm glad you found me, too! GF recipe development, especially with bread is extremely difficult. I just tried making homemade corn raviolis today, from scratch. It was a disaster! Try Chebe bread in the pouch. They have a web site: www.chebe.com Maybe I can borrow you as a recipe validator?

The corn pasta, especially Le Veneziane is so worth it. I bite the bullet on a 1-year supply to easy the shipping costs. I spent about $48 for 12 boxes including shipping, which is 2x Trader Joes, but I find it's worth it, for me. If you are fortunate enough to have an Italian grocer, see if they carry Italian made corn pasta.

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About Me

As a gluten-free organic chemist culinarian, my mission is to improve lives through smart development of kick-ass gluten-free food. Reinventing nostalgia with gluten free food. Diagnosed with Celiac in 2003, I want to teach you how to make gluten-free food so good, you don't have to compromise.

Gluten Free Basics

“Necessity is the engine that has driven all great cuisines throughout history.”-Anthony Bourdain

Disclaimer: Please note this blog content and recipes are copyrighted material. Any sharing of these recipes or using them for income must be approved by me. I am not a health professional; please seek medical advice from a professional medical doctor.